Passover: Matzah Ball Soup

Here's what we have successfully made because:

1. Need to be kosher for passover
2. Need to cater to our eggs & dairy allergy

Soup base from: https://www.bonappetit.com/recipe/matzo-ball-soup

Put all these ingredients into the Instant Pot & slow cook for 48 hours or less

Chicken Stock

• 1 4–5-lb. chicken, cut into 8 pieces
• 1 pound chicken wings, necks, and/or backs
• 2 large yellow onions, unpeeled, quartered
• 6 celery stalks, cut into 1" pieces
• 4 large carrots, peeled, cut into 1” pieces
• 1 large parsnip, peeled, cut into 1” pieces
• 1 large shallot, quartered
• 1 head of garlic, halved crosswise
• 6 sprigs flat-leaf parsley
• 1 tablespoon black peppercorns

Not using eggs for the matzah ball is hard!! Everything crumbles... Don't even try with flaxseed because... is it kitniyot??

So we modified the recipe from https://www.onegreenplanet.org/vegan-recipe/vegan-matzo-ball-soup/ for the matzo balls.

Matzo Balls:

• (4 teaspoons egg replacer OR 1/4 cup potato starch) + 3/4 cup warm water 
• 1 cup matzo meal
• 1 teaspoon baking powder
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried dill OR 2 tablespoons fresh dill
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons safflower oil
• 2 tablespoons water

Like you would with baking, add dry ingredients together. Add wet ingredients into dry ingredients. You should have a thick batter. Because I'm lazy, I did it a day earlier and kept it overnight in the fridge. 

Makes 10 to 13 balls

Note to self: When boiling matzah balls, remove the matzah balls immediately when when they float and put aside or else they will crumble.

So I found reviews from https://wakeupandeat.com/we-tried-3-vegan-matzo-ball-recipes-and-heres-the-results/ but might try https://theveganatlas.com/vegan-matzo-ball-soup/ with baking instead of boiling!

Or this one http://veganstart.com/vegan-matzo-balls-kneidlach/.